This Sunday we had a complex soup, cioppino, that would take up most of my attention. I did not want to have just a plain greens salad, but it needed to be simple. Fortunately, yesterday was Jan and my 33rd anniversary and I had made salmon wraps for dinner.
I had half a cup of roasted salmon flakes and half a cup of radish slaw left. Making a reprise of the dressing I had used on the radishes was enough to lightly dress some mesulun. A quick, elegant, salad to go with a fish soup.
After Dinner Note: Another dish that would be Google approved—fish and mostly vegetables.
Karl’s Leftovers: Salmon Salad with Raspberry Radish Slaw
6 raspberries, crushed
1½ tsp. peanut oil
1½ tsp. sugar
1 tsp. white wine vinegar
1 tsp. red wine vinegar
⅛ tsp. yellow mustard seeds, whole
pinch white pepper
6 cups mesclun
½ cup flaked roasted salmon
½ cup radish slaw
1. Put the dressing ingredients in a small lidded jar, shake well, and let it meld for 15 minutes.
Tip: If you wish, you may remove the raspberry seeds by pressing the berry pulp through a fine meshed sieve.
2. Put the mesclun in a bowl and add most of the salmon and radish slaw to the salad.
Tip: Save just a bit of each for a garnish.
3. Pour the dressing over the salad and toss to coat.
4. Garnish with the reserved salmon and radish slaw and serve.